Beef and broccoli lo mein

Chinese lo mein noodles are made with wheat flour. The flat strands are 1/8-inch wide, or sometimes even a bit wider. Linguine and spaghettini can stand in as substitutes, however lo mein is easy to find in the Asian section of most supermarkets.

For the noodles and vegetables

8 ounces Chinese lo mein noodles

1 tablespoon canola oil

1 (16-ounce) bag broccoli cole slaw

1 cup coarsely chopped onion

1 cup sliced cremini mushrooms

For the sauce

3 tablespoons soy sauce

3 tablespoons oyster sauce

1 tablespoon white rice vinegar

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

1 teaspoon dark (Asian) sesame oil

To complete the recipe

8 ounces beef round steak or flank steak, cut into ¼-inch strips

Cook the noodles according to package instructions.

Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the cole slaw mix, onion, and mushrooms. Cook, stirring occasionally, for 5 minutes.

While the vegetables are cooking, stir together the sauce ingredients in a small bowl.

Add the steak and garlic to the sauté pan; continue to cook, stirring occasionally, for 3 minutes or until the steak is the desired doneness. Add the sauce and stir until evenly combined. Remove the pan from the heat.

When the noodles are done, drain well. Return them to the pasta pan, add the beef mixture, and toss.